Best 2 Mushroom Liver Pate Recipes
Mushroom liver pate is a savory and umami-rich dish that can be enjoyed as an appetizer, spread, or main course. With its smooth and creamy texture, it is a versatile dish that can be paired with a variety of accompaniments, such as crackers, bread, or vegetables. The earthy flavor of mushrooms and the richness of liver come together to create a complex and satisfying dish. Whether you are a seasoned cook or just starting out, this article will provide you with the knowledge and guidance you need to create a delicious and memorable mushroom liver pate that will impress your friends and family.
Here are our top 2 tried and tested recipes!
MUSHROOM LIVER PATE
"It's easy to make this smooth, zippy spread," says Linda Rock of Stratford, Wisconsin. "And it tastes oh, so good!"
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 232mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
TURKEY, CHICKEN LIVER, AND MUSHROOM PâTé
Steps:
- Preheat oven to 350°F.
- Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).
- Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
- Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
- Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
- To unmold pâté, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pâté onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.
Tips:
- To ensure a smooth pâté, finely chop the mushrooms and liver before cooking.
- Sauté the mushrooms until they are golden brown and have released their liquid.
- Cook the liver until it is just cooked through, to avoid a grainy texture.
- Season the pâté generously with salt, pepper, and any other desired herbs and spices.
- Process the pâté in a food processor or blender until it is smooth and creamy.
- Chill the pâté for at least 2 hours before serving, to allow the flavors to meld.
- Serve the pâté with crackers, bread, or vegetables.
Conclusion:
Mushroom liver pâté is a delicious and versatile appetizer or snack. It is easy to make and can be tailored to your own taste preferences. With its rich, savory flavor and creamy texture, mushroom liver pâté is sure to be a hit at your next party or gathering.
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